How To make Vietnamese Spring Rolls (Cha Gio)
FILLING:
2 oz Cellophane noodles,
-soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths 1 lb Ground pork
1 lg Onion, finely chopped
2 tb Tree ears, soaked in warm
-water for 30 minutes, then -drained and finely chopped 3 Cloves garlic, finely
-chopped 3 Shallots or white part of 3
-scallions, finely chopped 1 cn (7 ounces) crabmeat,
-cartilage removed and meat -flaked with fingers 1/2 ts Freshly ground black pepper
PREPARATIONS FOR ASSEMBLING:
20 Sheets dried rice papers
-(banh trang) 4 Eggs, well beaten
2 c Peanut oil
ACCOMPANIMENTS FOR SERVING:
Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls. Yields 80 spring rolls. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp). To serve the spring rolls, proceed as follows: Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each
person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste. Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham. NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; March 18 1991.
How To make Vietnamese Spring Rolls (Cha Gio)'s Videos
This eggroll recipe is sure to win over anyone!!!
Vietnamese Egg Rolls (Cha Gio)
Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero.
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This is my clean out the fridge meal | rice paper egg rolls
RICE PAPER SPRING ROLLS⤵️
Makes ~ 50 egg rolls
AIRFRY: spray/ brush oil. 390F for 10-12 mins
- I put this at the top cause I know a lot of you can’t find it when it’s further down in the comment
DAY/ MEAL 1 of trying to clean out my fridge/ freezer ▪️ I fly out to California next week for 2 weeks. When I come back, we’re pretty much gonna be moving so in an attempt to clean out the fridge, I will not be grocery shopping and making whatever meals I can out of what’s in the fridge/ pantry
REHYDRATE
1 cup woodear mushrooms
1 ball of bean thread/ mungbean noodle (about 45 g)
Hot water
INGREDIENT FILLING
1 lb ground turkey/pork/chicken
1 lb minced shrimp*
1 cup cabbage, shredded
1 cup carrots, shredded
1 medium sized onion, diced
Rehydrated woodier mushrooms & bean thread noodle
2 eggs
2 TBSP chicken bouillon
1 TBSP sugar
1 tsp black pepper
Minced garlic until your ancestors tell you to STAHPP
*if you are allergic to shrimp, then use 2 lbs of ground turkey
ADDITIONAL INGREDIENTS
Rice paper sheets
1. Soak all of your ingredients listed under REHYDRATE with hot water for 10-15 minutes.
- Then drain under cold water & cut into smaller pieces using scissors
2. Combine all of your ingredients listed under INGREDIENT FILLING.
3. Once your filling is ready, you’re ready to roll????
4. Wet rice paper with cold water on both sides
- Then pat off any excess water, on both sides
- Add some filling to the middle
- And roll according to the video
- NOTE: do not let the egg rolls touch each other. They will stick to each other and tear one another
5. Shallow fry on medium heat for 8 minutes flipping half way through.
- NOTE they will be sticky at first so make sure they don’t touch each other while frying. Also, cook time varies depending on stove & how many egg roll you have in your oil. More egg rolls = decreased in oil temperature = longer to cook. I had 5-6 egg rolls cooking at a time.
6. I like to eat mine wrapped in lettuce dipped with fish sauce
FISH SAUCE
1/4 cup fish sauce
1/4 cup sugar
12 oz water or coco rico
2 TBSP vinegar
Minced garlic
Garlic chili paste - optional
Chopped that chili- optional
- mix this all together til sugar dissolves
Vietnamese Shrimp Fried Spring Rolls - Techniques to Succeed and Mistakes to Avoid
In this video, I’m going to show you the techniques to obtain beautiful, delicious and crispy shrimp fried spring rolls by avoiding the usual mistakes.
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????????Ingredients for 20 spring rolls
500g shrimp
30g glass noodles
10g wood ear mushrooms
2 carrots
1 onion
1 egg
1 tbsp cornstarch
½ tsp salt
½ tsp ground pepper
1 tbsp fish sauce
20 rice paper 22cm
Oil for frying
???? Music ????
Creek Whistle - Steve Adams, Youtube Audio Library
Peace Creek - Ashley Shadow, Youtube Audio Library
Vietnamese Fried Spring Rolls (Chả giò)
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Homemade Vietnamese fried spring rolls are so delicious!!
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